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Buckwheat Cheese Straws Recipe

These cheese straws look like wispy tree branches. Wayne calls them cheese twigs, and they never last very long around here. Crispy, cheddar-flecked, and rustic, it's the buckwheat flour that lends these slender creations their convincing shade of brownish gray. To my eye, the toasted cheddar bits look a bit like orange moss - but maybe I'm over-thinking things. After you get the hang of it, these are easy to make. It might just take a practice twig or two. The recipe was inspired by a rye-thyme cheese straw recipe I enjoyed years ago from Jerry Traunfeld's The Herbal Kitchen. Think of these as a distant cousin.

Before we get to the recipe I should also say, another thing I like about these is all the ways you can use them at the table. They make a dramatic centerpiece standing upright in a small glass or jar, but are just as much fun lying down, stacked and tangled together like an edible pile of sticks.

It also occurred to me as I was making this last batch, that if you got tired of making straws, you might stamp out various cracker shapes. I haven't tried it with this exact dough, but I suspect it would work nicely. I'd keep the dough 1/4-inch thick or less, and keep a close eye on things while they are baking.

Buckwheat Cheese Straws

The buckwheat flour here gives these cheese straws a depth that others made from all-purpose flour don't have. That being said, you could certainly give these a shot using all whole wheat pastry flour, spelt flour, or unbleached all-purpose flour. Or experiment with other flours in place of the buckwheat flour.

Combine the flours, salt and thyme in a bowl of a food processor. Add the butter and pulse until the mixture resembles little pebbles in a beach of sandy flour (about 20 quick pulses). Alternately, you can cut the butter in using a knife and fork. Transfer to a mixing bowl and toss in the cheese. Sprinkle with ice water and use your hands or a spoon to stir it through and bring everything together into a ball of dough. Flatten the ball into a 1-inch thick square patty, wrap well in plastic, and place in the freezer for thirty minutes.

In the meantime, preheat your oven to 400F degrees. Line a baking sheet with parchment paper or a Silpat, and place a rack in the middle of the oven.

I find it easiest to work with one half of the dough at a time. Remove the dough from the freezer, cut in half, re-wrap the half you won't be using immediately, and place it back in the freezer. If the dough gets too warm it is difficult to work with. On a well-floured surface roll out the remaining dough into a rectangle roughly 6x12-inches and 1/4-inch thick. Use a knife to cut 1/2-inch wide strips (see photo), each about 6-inches long. Now take a strip of dough and gently pinch it all along its length so that it is easier to roll out into a straw shape roughly 12-inches long. If the dough is giving you trouble, consider chilling it a bit longer. Place each straw on the prepared baking sheet, and repeat with the remaining strips, leaving at least 1/2 inch between each straw.

Bake the straws one pan at a time for about 8-10 minutes, or until the straws look set, and the cheese is golden where it is touching the pan. Flip each straw and bake for another 2-3 minutes on the other side. Keep in mind if your straws are on the thin side, they'll bake in a flash, if they are slightly thicker they will need to go longer. Remove from oven and let cool, they will crisp more as they cool.

Sometimes I bake off half the dough, and keep the other half in the freezer for another day, but feel free to bake all of it - repeating the process with the second half of reserved dough.

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This cracker recipe makes thin, snappy, rustic crackers - sturdy enough to stand up to a hearty dip. The technique is simple and straightforward (utilizing just a few ingredients) and the dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents.

You're right, it does look like orange moss. It's almost gross looking, but I wan to make these now! I've always wanted to make something with buckwheat...Do you know if there is a recipe somewhere for soba noodles?

I want to try these. I live in Poland (American ex pat) and Buckwheat is actually a staple here and given to kids even when they are 1 year old.
ps your photos are great, they looks very rustic with the background not contrasting with but accenting your buckwheat sticks :)

I was only just this morning looking through the flours that I have in my baking cupboard and thinking that I really should make something with the buckwheat, which has been sitting there, unloved, for a while. I think I've I just found the something that I'm going to make. Thank you!

Those are absolutely gorgeous! Also, this gives me another reason (excuse) to go get some buckwheat flour. I've never used it before, but I'm always wanting to try out new (healthy, bonus!) things in the kitchen.

Rustic, moreish and so full of character. Just gorgeous Heidi. I love the use of buckwheat. Hv used this grain in your lasagna tart, in the cacoa nib cookies and cheese cookies too. fabulous! Can't wait to make these knobbly twigs!

Buckwheat is part of my Russian Jewish heritage, as is kasha. I like trying out different grains. Yesterday I made a summer salad with quinoa instead of couscous. Today will be the day to try it out. I used almond butter instead of tahini.

These look gorgeous. What a wonderful centerpiece idea...so colourful and they would look great on our Canadian Fall dinner table. I think the cracker idea is a wonderful one... especially for young kids to make.

These are going on the menu for this week. Yum! They look so interesting and sound so delicious.

Ibby

August 23, 2009

These would be fabulous as part of a Halloween meal! You could make them more bent and funky...

99bonk

August 23, 2009

do you know how long to cook pure buckwheat noodles? I got some at my local coop in the bulk food section and there are no instructions for how long to cook - all the ones in packets include wheat flour and I rather think pure buckwheat noodles might require different timing. Thanks for your help.

These look great. I avoid the traditional cheese straws made with layers and layers of butter. This one looks a bit lighter and the fiber from the buckwheat is an added benefit.
Thanks for the recipe.

Betty

August 23, 2009

These look perfect for Halloween. I make a cheese spread that includes gorgonzola in the recipe that turns it slightly greyish then form it into a flying ghost shape. The "sticks" would go perfectly with it.

Linda Androws

August 23, 2009

Heidi, I'm giving these a try,as soon as I can make it to the store tomorrow for the buckwheat flour! I have Celiac and would love some new recipes for breads, crackers, pizza dough, low calorie cookies, anything you can help with. It is a challenge to come up with satisfying and tasty new foods to substitute for traditional wheat laden foods. My darling daughter turned me on to your site. I LOVE your recipes and I have incorporated many into my repertoire. Whenever I try something new from you, my husband, a true carnivore, is very pleased! Thank you so much for all the inspiration!

Suz of Santa Cruz, CA

August 23, 2009

Heidi - these look & sound super! Your site is always a great treat. Thanks.
For a variation, my ex-husband, the chef, used to run breadstick dough thru the pasta machine, let it rest (in fridge?), cut it in very long, very thin strips, then twist them and even roll the tops of the sticks around something tubular while baking. Very fanciful, magical centerpieces. And sprinkled with large grain salt, they sparkle!

Anna

August 23, 2009

if I used ordinary whole wheat flour, should I use a leavening agent? I have never seen ww pastry flours where I live(Small Town, Canada)

buckwheat in India is a grain used during hindu fasting....we make soups and stews with it and some fried crackers....i am getting new ideas to prepare it...
thanks for sharing....it really looks like twigs.

Inge

August 24, 2009

Can somebody tell me what ice water is exactly? Is it just really cold water? I'm from the Netherlands and have never heard of it before in cooking. Thanks!

these are beautiful! i was experimenting with savory crackers for a while too, and there's something about them that makes them always come out right. perhaps it's because i'm not cheap with the butter...

Hello, I just arrived on your site through a pH other blog and I find your pictures beautiful by real side. I go through google translate to write and I guess through your recipe a novelty for me. I return to visit you with pleasure and hail from France, Strasbourg ... soon. Forgive me for the translation of English that is different than writing it normally, but at least I can send you a note.

Hello, I just arrived on your site through a pH other blog and I find your pictures beautiful by real side. I go through google translate to write and I guess through your recipe a novelty for me. I return to visit you with pleasure and hail from France, Strasbourg ... soon. Forgive me for the translation of English that is different than writing it normally, but at least I can send you a note.

Those look gorgeous. I love the rustic appearance of them because it makes them so different than what I normally think of as cheese straws. I love baking with buckwheat flour and this looks like it would be a great use of it.

Oh, cheese straws. How do I love thee? Let me count the ways. The crunch, the twiggy snap, the complex cheesy flavor, the entertainment value (good for fencing if you're bored). I bet the buckwheat makes these a real treat -- plus it lowers the glycemic impact. I'm heading to an outdoor concert/picnic this week and I think these will be the perfect thing to bring along with a good bottle of rose'.

grammy

August 25, 2009

These look like fun for a buffet table. would also like the rye-thyme straws recipe, i have two differnt rye flours to use.

I'm with you--the cheese does look a bit like moss. In this case, that's a good thing.

These are the sort of recipes that help get me out of ruts--i.e. warm up bread in the oven. I'm doing food for an autumn party at an art gallery soon, and these would be so perfect. I will give you credit, of course :)

Its amazing how they go from a kind of grayish color to brown in the cooking. They look almost like they're going to jump right out of the screen in your wonderful picture.

I'd probably use something other than thyme (like fresh garlic and/or chives) myself, but I usually try recipes first like their written before I start my mad chemist routine (and do things my way). This looks fun!